Bread Stuffing with Sage and Apricots
- Preparing Time: -
- Total Time: -
- Served Person: Serves 10 to 12
- 1 tablespoon poultry seasoning
- 1 teaspoon dried sage
- 2 cups chopped celery
- 1/2 cup (1 stick) butter
- 2 large onions, chopped
- 6 large eggs, beaten to blend
- Carbohydrate 34 g(11%)
- Cholesterol 133 mg(44%)
- Fat 17 g(27%)
- Fiber 4 g(17%)
- Protein 11 g(22%)
- Saturated Fat 7 g(34%)
- Sodium 215 mg(9%)
- Calories 327
Preparation Preheat oven to 350°F. Butter 13x9x2-inch glass baking dish. Place bread cubes in large bowl. Pour broth over; let stand until bread absorbs most of broth. Melt butter in heavy large Dutch oven over medium heat. Add onions, celery and bell pepper and sauté until vegetables are tender but not brown, about 15 minutes. Mix in almonds, poultry seasoning and sage and sauté 5 minutes longer. Mix in apricots. Add vegetable to bread mixture; season to taste with salt and pepper. Cool 15 minutes. Mix eggs into stuffing. Transfer stuffing to prepared dish. Bake stuffing until golden on top and cooked through, about 1 hour.
Preparation Preheat oven to 350°F. Butter 13x9x2-inch glass baking dish. Place bread cubes in large bowl. Pour broth over; let stand until bread absorbs most of broth. Melt butter in heavy large Dutch oven over medium heat. Add onions, celery and bell pepper and sauté until vegetables are tender but not brown, about 15 minutes. Mix in almonds, poultry seasoning and sage and sauté 5 minutes longer. Mix in apricots. Add vegetable to bread mixture; season to taste with salt and pepper. Cool 15 minutes. Mix eggs into stuffing. Transfer stuffing to prepared dish. Bake stuffing until golden on top and cooked through, about 1 hour.
